Air Fryer Herb Potatoes

These 'Air Fryer Herb Potatoes' are so easy to make and are simply delicious. They taste great served plain or dipped in your favorite sauce. For todays version, I placed them on a salad with a drizzle of vegan ranch dressing.

This recipe came after some trial and error. In the end, it was the simplest combination of ingredients that won.  Fresh herbs make all the difference here. I have used dried in a pinch, but the flavor wasn't quite the same.

My potato of choice is 'Yukon Gold', but you could use 'Red Potatoes' or 'Russetts'. An essential part of the potatoes is to steam them first - until just cooked through. I will steam a batch of potatoes and refrigerate them to use throughout the week.

I like to use a layer of parchment paper in my air fryer, but this is just a personal preference. Some air fryers circulate the air too strongly to use paper, as it will just blow around.

These potatoes have become a staple in our house and I hope yours as well.

Now, onto the recipe:

Air Fryer Herb Potatoes

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• 2 medium potatoes, washed - skins left on 
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh rosemary
• 1 tsp onion powder
• 1/2 tsp sea salt
• 2 tbsp avocado oil

- Steam potatoes until just cooked through and cool. I steam a batch of potatoes and refrigerate them to use throughout the week. Once cool, slice into wedges or large fries and place in a medium bowl. Spritz the potatoes with avocado oil. Stir in sage, rosemary, onion powder and sea salt. Preheat the air fryer to 400°.  Place seasoned potato slices into air fryer in one layer. Cook for 7 minutes, flip and cook for an additional 3-5 minutes or until golden brown.

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Vegan Tater Tot Breakfast Casserole

Sometimes a craving takes you by storm and if you are like me, you need to satisfy the urge or risk eating everything in sight.

On this particular day, I had a strange hankering for tater tots. Mind you, I rarely eat them, but every now and then they just seem to hit the spot.

Ultimately, my tastebuds led me to create this recipe for 'Vegan Tater Tot Breakfast Casserole'.

After a few tries, this final version fit the bill and helped to see me through the crisis....at least until my next craving. 😀

Now, onto the recipe:

Vegan Tater Tot Breakfast Casserole

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• 7 ounces Vegan Sausage 
• 16 ounces cooked Tater Tots 
• 1/2 cup vegan mozzarella (I used the Buddhist Chef Mozzarella Recipe)
• 2 tbsp fresh chives, chopped

   Tofu Scramble:

• 1 small yellow onion, chopped
• 1/2 red pepper, chopped
• 1/2 cup chopped mushrooms
• 2 tbsp nutritional yeast
• 1/4 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp black salt aka kala namak
• 3/4 cup unsweetened almond milk
• 14 ounce Extra Firm Tofu - drained

- Preheat oven to 350°- Coat a 9" square oven safe pan with Olive Oil Spray. Crumble sausage and cook in a non-stick skillet. Make the Tofu Scramble in a separate non-stick skillet by adding onion, red pepper and mushrooms. Cook on medium until starting to brown. Add 2 tbsp water and stir to incorporate the caramelization. Stir in the nutritional yeast, turmeric, black pepper, onion powder, black salt and almond milk. Crumble the tofu into the pan. Stir and cook for 5-10 minutes or until heated through. Spread cooked sausage into square pan. Pour tofu scramble over the sausage. Add a layer of pre-cooked tater tots (I cooked mine in the air fryer until they were nicely browned) over the tofu scramble and finish with the vegan mozzarella. Bake in oven for 30 minutes or until cheese is melted. Sprinkle with fresh chives.

Berry Banana Bread - Vegan

Perfectly ripe bananas call for a perfect banana bread recipe and I like to think this one is just that.

I veganized an old recipe of mine and have to say that I like this version better than the original. 😊

This recipe makes an old-fashioned hearty, stick-to-your-ribs kind of banana bread. The loaf is dense and chewy and bursting with sweet and tart flavors.

It's delicious plain, slathered with vegan butter or a nice spread of vegan cream cheese.

Now, onto the recipe:

Berry Banana Bread - Vegan

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• 2 Flax Eggs - 2 Tbsp Ground Flaxseed Meal + 6 Tbsp Water
• 1 1/2 cup White Whole Wheat Flour
• 3/4 cup Rolled Oats
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 ripe Bananas
• 1/2 cup Applesauce
• 1 tsp Vanilla
• 1/3 cup Pure Maple Syrup
• 1/2 cup chopped Walnuts
• 1/2 cup Blueberries - my favorite is Maine Wild Blueberries
• 1/2 cup reduced sugar Dried Cranberries
• 1/2 cup Raspberries

- Preheat oven to 350°. Coat a 9" loaf pan with Coconut Oil Spray. Make Flax Eggs by mixing Flaxseed Meal and Water in a small bowl and set aside to thicken for 10 minutes. Combine dry ingredients in a large bowl. Mash bananas with a fork in a medium bowl. Add applesauce, vanilla and maple syrup. Stir until combined. Add flax eggs and banana mixture in with dry ingredients. Stir in walnuts and berries. Don’t over mix - stir until just combined. Batter will be thick. Pour/scoop into loaf pan. Bake in oven for 1 hour or until knife inserted in center comes out clean.

Let me know if you try this recipe and what you think.

Oil-Free Veggie Fried Rice - Vegan

This is one of those dishes that gets made time and time again or what I call a 'tried and true' recipe.

It has the three elements that make a good recipe - simple to make, tastes delicious and is good for you.

For the vegetables, I use a mix of celery, red bell pepper, red onion, carrots and peas - but, the sky is the limit as to what combination you could use.

For the rice, I like a blend of white, brown and long grain. I make a batch and refrigerate it, so its ready to use.

The key to making this oil-free is to stir the vegetables (in a non-stick pan) until they have started to brown. Add in a few tablespoons of water and stir to mix in all the caramelization that the browning created - that's where the rich flavor comes from.

Stir in the rice and peas last, along with the seasonings. Cook until heated through and serve. Avocado adds a nice touch to this dish.

Hope you enjoy this recipe as much as we do!

Oil-Free Veggie Fried Rice - Vegan                             

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Yields:  4-6 Servings

- 1 cup chopped Red Bell Pepper
- 1 cup chopped Celery
- 1 cup chopped Red Onion
- 1 cup chopped Carrots
- 1 cup Frozen Peas
- 2 Tbsp Water
- 4 cups pre-cooked Rice (White, Brown, Long Grain or a combination of)
- 1 Tbsp Low-Sodium Soy Sauce
- 2 Tbsp Liquid Aminos
- 1 tsp Course Black Pepper
- 1 tsp Onion Powder

Instructions:

- Preheat a non-stick pan on medium low. Add Red Pepper, Celery, Red Onion and Carrots and stir. Continue stirring until vegetables start to brown in pan. Add water and stir to mix in the caramelization caused from the browning. Cook while stirring occasionally for an additional 5-10 minutes or until vegetables are cooked through. I like a little crunch to my vegetables, so I am careful not to overcook them here.

Stir in Pre-Cooked Rice, Peas, Soy Sauce, Liquid Aminos, Black Pepper and Onion Powder. Cook while stirring occasionally until heated through and serve. Avocado is a nice addition to this dish.